I saved my yeast from a robust porter primary. My girlfriend started it as thou she would her sourdough. Not sour not bitter just plain good bread. I'm doing this every time from now on, except for my stacker ipa's.
There is a type of bread leavened with ale yeast called Barm Bread. It was the traditional method of making bread in the UK until shortly after WWII. I've made two batches of it so far, first one turned out a bit dense but tasty and the second one was perfect. Light and airy with some very nice beer flavor. I wrote a few posts on it in my blog.
This took three days. She used a sourdough method that required 24 hours between feelings. I'll have to try a quick loaf to see. We saved the dough starter so we are going to try another loaf this week. I'll keep you posted.